Due to the current coronavirus pandemic, upcoming classes will be held online for the time being. This will not only help keep us all safe, but will allow folks who aren’t in the local area to participate. Classes will be streamed on Zoom with a staff member from The Chattery reading the audience’s questions and comments aloud as we go. For tickets to my classes, and many others, visit The Chattery.
UPCOMING CLASSES & EVENTS
Vegetable Fermentation, ONLINE, May 9th, 4:00 pm
Makin’ Bacon: How to Make Bacon & Prosciutto, ONLINE, May 20th, 6:30 pm
This is a Cheesy Class! Making Mozzarella & Ricotta, ONLINE, May 30th, 4:00 pm
PAST EVENTS
Drink Like a Viking: Making Hard Cider & Mead, Online, April 20, 2020
Basic Veggie Fermentation, Online, April 4, 2020.
Wines From the Wild: Making Flower & Berry Wines, Chattanooga, TN, June 2017
Kombucha & More Class, May 4, 2017
Kombucha Demonstration, WDEF, News 12 This Morning, May 2, 2017
Vegetable Fermentation Class, February 28, 2017
Hard Root Beer and Ginger Ale Class, July 28, 2016
Get Sideways: How to Make Blackberry Wine, July 14, 2016
“The Artistry of Blackberry Wine”
Drink Like a Viking! Mead & Cider Making Class, April 27, 2016
Kombucha & More Class, March 23, 2016
Vegetable Fermentation Class, February 25, 2016
Drink Like a Viking! Mead & Cider Making Class, January 28, 2016
Speed Learning with The Chattery – Mulled Wine Tasting, December 2015
Basic Dairy Culturing Workshop, December 2, 2015
Vegetable Fermentation Workshop, November 4, 2015
Mead, Cider & Ciser Demo in coordination with The Chattery, October 21, 2015
Speed Learning with The Chattery – Kombucha Demo, October 13, 2015
Kimchi Demo at Crabtree Farms’ 13th Annual Fall Plant Sale, September 12, 2015
Made fermented vegetables to be given to participants of the 2015 BenderDinker fundraiser in coordination with Augusta Locally Grown, March 2015.
Provided fermented foods at the Georgia Academy of Nutrition and Dietetics (GAND) Annual Conference and Exhibition (ACE) in coordination with Augusta Locally Grown, March 18, 2015.
Provided fermented foods at the Augusta TEDx Talk in coordination with Augusta Locally Grown, January 2015.
Interviewed for the “Earthwise” segment of Augusta Magazine where I demonstrated How to Make Mead, January 2015.
Interviewed by Brandon Byers for the FermUp Podcast, Episode 89, “Ancient Kefir Cheese,” November 2014.
Coordinated with Augusta Locally Grown (Augusta, GA) and Sugar Bear’s Gardens (Aiken, SC) to teach classes (Vegetable Fermentation; Muscadine Wine Making; Mead, Cider & Ciser; and Basic Dairy Fermentation) at their facilities, October 2014 – May 2015.
Gave Kimchi demonstrations at the Augusta Veggie Food Truck market and the Evans Farmers Market, September – October 2014.
Hi, I met someone from Thorough Brewed at the GA Dietetic Annual meeting, and just found your site! I’m interested in coming to your fermentation class to learn the kimchi recipe you brought for us. Would you have any coming up in May or June?
Thanks, Sarah
Hi Sarah,
I met so many people that day. Where are you from? I know there were some folks from Atlanta and some around Greenwood that were interested in classes. I just gave two in April in the Aiken-Augusta area. I am actually in the process of moving to Chattanooga, TN. I am willing to travel though if there are enough people who want a class. I just need to get moved and settled and I’ll be ready to teach again. 🙂